2 courgettes, sliced into rounds
250g/9oz cucumber, thinly sliced
handful dill sprigs
1 garlic clove, roughly chopped
handful flatleaf parsley sprigs
4 Romano peppers, seeds removed and chopped
handful tarragon sprigs
4 thyme or lemon thyme sprigs, leaves picked
sea salt and freshly ground black pepper
2 tsp honey or caster sugar
generous pinch nutmeg
olive oil, for drizzling
4 tbsp vegetable oil
6 tbsp cider vinegar
1 block halloumi cheese
70ml/2Β½fl oz yoghurt
4 flatbreads